Algerian Eggplant Jam xp

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* Exported from MasterCook *

 

Algerian Eggplant Jam

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 middle-sized eggplants (3 lb total)

salt to taste

7 Tbs olive oil

3 carlic cloves -- minced

2 tsp paprika -- sweet

1 1/2 tsp pepper -- cayenne or 1/8 tsp harissa pepper; freshly

ground

3 Tbs fresh lemon juice -- (3 to 4)

1 tb parsley -- chopped

3 lemon wedges or 3 tomato wedges

 

Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a

vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips

vertically down each eggplant so you get a striped effect. Slice each eggplant

horizontally into 1/2 inch slices.

 

Place in a colander and salt each slice. Let stand 30 minutes, then rinse well

and pat dry with paper towels. Brush a baking sheet with 3 tablespoons of the

oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a

single layer on the baking sheet. Bake for 20 to 30 minutes, turning

occasionally, until the slices are light golden brown on both sides.

 

Transfer the eggplant to a bowl and, using a fork or potato masher, mash with

the garlic, paprika, cumin, water and cayenne. Season to taste with salt and

pepper. Heat the remaining 2 tablespoons of oil in a large skillet. Add the

mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes,

or until the moisture evaporates. Stir in the lemon juice and cook 1 minute

longer. Taste, and season with salt and pepper, if needed.

 

Place the eggplant on a platter and garnish with parsley and lemon or tomato

wedges. Serve warm or at room temperature. This eggplant spread has a jamlike

consistency. It is made all over North Africa, but this version, with garlic,

cumin and lemon juice is one of the most flavorful. Serve it with warm

country-style bread or pita.

 

 

 

 

Source:

" Gourmed.com "

S(Formatted by Chupa):

" 11.02.04 "

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Per Serving (excluding unknown items): 890 Calories; 96g Fat (93.3% calories

from fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 37mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 19

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0